Cream of Lentil Soup

Sunday was just so downright cold that I felt compelled to make a batch of soup.   I have been craving cream of lentil soup for a while and decided today was the day!  It really is an easy soup to make, you start by sweating onions, celery, and leeks.   Once they are tender, you add a large can of diced tomatoes, two boxes of vegetable stock, a pound of lentils, a bay leaf, one sprig of rosemary and three sprigs of thyme.

lentil soup

Bring the soup to a boil, turn it down to a simmer and then partially cover it.  Allow the soup to cook for about an hour, until the lentils and vegetables are fully cooked.

While the soup is cooking take 7 cloves of garlic, yes, 7, I know, it sounds like a lot, and truly it is, but trust me, it is totally worth it, and three cups of heavy cream.  Put them both in a small sauce pan, bring them to a boil, turn them down to a simmer and cook until the garlic is tender and the cream is reduced by half.

Remove the thyme, bay, and rosemary from the pot, pour in the cream mixture and stir to heat through.  Serve the soup with some diced chive, if you have it.

2.14.16 016

I served the soup with some ham and grilled cheese sandwiches for lunch on Sunday.  It totally hit the spot, exactly what I needed on this bitterly cold day.   The hubby was fine with a vegetarian soup, as long as I served him a sandwich that had meat….someday I will get that boy to eat a completely vegetarian meal and like it! Until then, there is always grilled ham and cheese….

grilled ham and cheese

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